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Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
(Royal Soc Chemistry, Cambridge, 2016)
The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 ...